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Maple-Mustard Glazed Chicken

I found this recipe in the January/February 2012 issue of Cooking Light and I was excited to give it a try. I loved that it only has a few ingredients, all of which I had on hand, and that it was very simple to prepare. This chicken was a really big success! The sweet and tangy sauce was delicious and the chicken turned out very moist and tender. My son, who doesn’t love meat very much, LOVED it and even had seconds. My husband, daughter, and I all loved it too. I served this chicken with the Herbed Couscous Pilaf and the Sautéed Asparagus with Bacon and Dijon – it was a truly delicious meal. I recommend this recipe highly!

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.

Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side. Enjoy!

Instructions

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through. Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side. Enjoy!

This look yummy and juicy and is one of favourite recipes. We don’t use the maple syrup here in Turkey, and actually it is hard to find it in the supermarkets except for the ones in Istanbul. And couscous is a good match. I’m sure it must have been a nice family dinner..Cheers 😀

These chicken breasts look so moist and crispy. I love that the chicken can be cooked in a skillet. I will give this try in my cast iron.
BTW, your posts are now showing up on my blogger dashboard again 😉

I took the liberty of nominating Pam as the best cooking and the best photography blog for 2012 at http://www.saveur.com/index.jsp The winners will be chosen by voters so all you fans check the site after April the 4th to see if she made the finals and voter for! I hope you don’t mind Pam, Don

Made this for supper the other night and it was phenomenal!!! 2 thumbs waaaay up from both Hubby and I Thinking of using the glaze on Cornish Game Hens tonight…that glaze just made my tongue want to slap my brains out!

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[…] recipe to use. I found a recipe on Myrecipes that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts that I made earlier in the year. This recipe is different from the other but just as delicious! My […]